This simple recipe is a quick weeknight meal the whole family will enjoy. Lentil Bolognese sauce is so hearty and flavorful, you'll forget it's meatless!
Ingredients
2 cup
Gluten free spaghetti, dry
(prepare as per package instructions)
1 tbsp
Olive Oil, Extra Virgin
1 medium
Yellow onion
(diced)
4 clove(s)
Garlic
(crushed)
4 medium
Carrots
(peeled and diced)
1 large pepper(s)
Red bell pepper
(diced)
2 medium
Zucchini
(sliced and quartered)
2 cup
Vegetable stock/broth, low sodium
(gluten free)
1 can(s) (28oz)
Diced tomatoes, canned
1 can(28oz)
Crushed tomatoes canned
1 tsp
Nutmeg, ground
1 tsp
Oregano, dried
1 cup
Red lentils, split
Instructions
Cook pasta as per package instructions.
In a stockpot over medium heat, add the olive oil and fry the onions until soft.
Add the garlic, carrots, red bell pepper, and zucchini to the stockpot and cook until soft (around 5 mins).
Add the vegetable stock, diced tomatoes, crushed tomatoes, nutmeg, oregano, and lentils. Allow simmering for 30 minutes.
